San Marco Ristorante in Buffalo, NY

San Marco Ristorante

welcomethe menu page 1the menu page 2the wine listhistorylocationphotoswelcome

welcome to

San Marco Ristorante

The Finest in Northern Italian Cuisine Hours of Operation: Tues - Sun 5:30 PM - 10:00 PM, closed Mondays For reservations call: 839 - 5876the menu page 1

Antipasti, Salads, Minestre (Soups) & Pasta

ANTIPASTI

SALADS

ANTIPASTO MISTOParma prosciutto, cured salami from Calabria, cheese, olives, roasted peppersBRESAOLACured, aged, air dryed beef with shavings of provolone cheese on arugula in olive oilRAVIOLI DELLA NONNASpinach and cheese ravioli in a light creamy sauce of white trufflesPOLENTA SAN MARCOGrilled polenta with wild mushrooms on greensMOZZARELLA CAPRESEFresh Bel Paese mozzarella with roasted peppers (tomatoes when in season), olives and artichoke hearts in extra virgin olive oilGNOCCHI DEL BARONEPotato dumplings in a delicate cream sauce of Italian gorgonzolaCAPESANTE AL VESUVIOGrilled sea scallops in a lemon sage butter sauceRISOTTO DEL GIORNOAsk server for risotto of the dayRAVIOLI ALL'ARAGOSTALobster filled ravioli in a pink cream sauce with baby shrimp cooked in brandy INSALATA MISTAMixed baby greens in extra virgin olive oil, aged balsamic vinegar and olivesINSALATA ARUGULAFresh arugula salad in extra virgin olive oil, aged balsamic vinegar with roasted pine nuts and chunks of gorgonzolaINSALATA CESAREFresh romaine in classic Caesar dressing $13.00$10.00 $8.00 $9.00 $9.50 $6.50$11.00$12.00$10.00 $7.00 $8.00 $8.00 $17.00$21.00$16.00$19.00$18.00$16.00

PASTA

RIGATONI ALLA BOLOGNESERigatoni pasta in a rich bolognese sauce of San Marzano tomatoes, veal and lambLINGUINE ALLO SCOGLIOLinguine in a white wine lemon sauce with grilled shrimp, scallops, squid and musselsPENNE ALL'ARRABIATAPenne pasta in a spicy tomato sauce of crumbled sausage and flakes of hot peppersTAGLIONLINI AL TARTUFOTaglionlini pasta with black truffle oil and wild mushroomsSPAGHETTI ALLA MARSIGLIESESpaghetti in a delicate pink cream sauce with baby shrimp cooked in cognacSPAGHETTINI AL POMODOROSpaghettini in a fresh tomato sauce with basil and parmigiano cheese

MINESTRE (SOUPS)

PASTA E FAGIOLITubetti pasta and cannellini beans in a brothish tomato sauceSTRACCIATELLA ALLA ROMANAEgg drops with San Marzano tomatoes and basil in a consomme $6.50 $6.50the menu page 2

Carne (Meats) & Pesce (Fish)

CARNE (MEATS)

CARNE (MEATS) CONT'D

VITELLO DELLA NONNAVeal scaloppini in white wine and herbs, with a thin veil of asiago cheese and grilled eggplant in a fresh tomato sauce and basilSALTIMBOCCA ALLA ROMANAScaloppini of veal in white wine and sage with veil of mozzarella and parma prosciuttoVITELLO BOSCAIOLAVeal scaloppini with black truffle oil in a marsala wine sauce with porcini mushroomsFILETTO AL CARBONEGrilled filet of beef tenderloin in a creamy porcini mushroom sauce with cracked black pepper and brandyCINGHIALE ALLE BRACEFresh tenderloin of wild boar marinated in extra virgin olive oil, aged balsamic vinegar and juniper berries. Finished on the grill with a barolo wine saucePOLLO MILANESESpring chicken medallions lightly breaded sauteed in olive oil in a lemon caper saucePOLLO TRASTEVERETender chicken breasts in a light marsala cream sauce with cremini and baby brown mushroomsQUAGLIE DEL CONTADINOFresh quails pan sauteed in cognac and shallots finished on the grill with a porcini mushroom sauce, roasted peppers and risottoCONTROFILETTO ALLA SAVOIATender strip steak brushed in olive oil and rosemary then grilled and finished in a cracked black pepper and Italian gorgonzola sauce $34.00 LOMBATA DI VITELLOGrilled center cut veal chop in truffle oil with a sangiovese wine and fresh herb sauceCAPRIOLO ALLE BRACHETenderloin of red venison marinated in oil, herbs and berries, finished on the grill in a cognac sauce and dried cherriesCONIGLIO FARCITOBoneless loin of farm raised rabbit laced with truffles and brandy in a procini mushroom sauce and cabernet wine $23.00$24.00 $25.00 $28.00 $25.00 $17.00$18.00$21.00$28.00 $33.00$29.00

PESCE (FISH)

BRANZINO AL FERRIFresh filet of Chilean sea bass pan seared in white wine and herbs, finished on the grill in a creamy pesto sauce with roasted pine nutsSALMONE ALLA GRIGLIAFresh salmon filet seared in white wine and herbs, then grilled and finished in a light creamy saffron sauceGAMBERI E RAVIOLI ALLA PANNAA combination of spinach and cheese filled ravioli and tiger shrimp sauted in cognac and fresh herbs, then grilled. Both are then topped with a creamy sun dried tomato sauceGAMBERI E CAPESANTE LIVORNESEFresh sea scallops and tiger shrimp in a delicious brown sauce of cognac and shallots surrounding a nest of angel hair pastaTROTA ALLA GRIGLIAFresh whole trout deboned and filleted laced with olive oil and rosemary. Finished on the grill with sea salt in a lemon and caper sauce $26.00$22.00$22.00$24.00$23.00the wine list

The San Marco Wine List

Italian Red Wines

Champagne & Sparkling Wines

Asti SpumanteMoet & Chandon "White Star"Moet & Chandon "White Star" 1/2 BottleTaittinger Brut "La Francaise"Veuve Clicquot Demi-Sec

Italian White Wines

Orvieto, RuffinoFrascati, Fontana CandidaGreco di Tufo, Grotto del SoleLaCryma Christi, MastroCortese di Gavi, Michele ChiarloPinot Grigio, Castello GabbianoPinot Grigio, Santa MargheritaRiesling, Malvasia RiserveChardonnay, PlacidoChardonnay, Mezza CoronoVernaccia di San Gimignamo

California White Wines

Sauvignon Blanc, MondaviChardonnay, MondaviChardonnay, Sterling VinyardsChardonnay, ByronRiesling, Mondavi

California Red Wines

Merlot, Rutherford HillMerlot, Rodney StrongPinot Noir, MondaviPinot Noir, ByronCabernet Sauvignon, MondaviCabernet Sauvignon, Sterling VineyardsCabernet Sauvignon, Rodney Strong

Tuscany

Montepulciano d'Abruzzo, D'AngeloSangiovese, CaparzoVino Nobile di Montepulciano, CecchiRosso Di' MontalcinoChianti Classico, Castello BanfiChianti Classico Riserva, Castello BanfiChianti Classico Riserva, Castello FonterutoliBrunello di Montalcino, Poggio BassoBrunello di Montalcino, Il PoggioneBrunello di Montalcino, Castello Banfi

Super Tuscans

La Vita "Lucente"Non Confunditur Argiano"Cum Laude", Castello Banfi"il Borgo", Cabreo"Summus", Castello Banfi"Tignanello", Antinori"Solaia" Antinori"Ornellaia", Lodovico Antinori"Sassicaia", Tenuto San Guido

Piedmonte Region

35.0070.0039.0070.0075.00 35.0030.0041.0040.0035.0035.0043.0035.0030.0030.0035.00 30.0040.0035.0048.0030.00 40.0040.0040.0045.0045.0040.0042.00 39.0039.0065.0080.0080.0080.00100.00 35.0030.0050.0050.0037.0045.0060.0085.0092.0092.00 50.0060.0065.0082.00100.00120.00250.00250.00250.00 Dolcetto d'Alba, Pio CesareBarbera d'Alba, MachesiBarbaresco, Tenuta ChiarloBarolo, Michele ChiarloBarolo, Zonchera CerettoBarolo, Fontanafredda"Sito Moresco", Angelo Gaja

The Veneto

Valpolicella Masi "Serego Alighieri"Merlot, S. Maggiore, Santa MergheritaCabernet Sauvignn, Santa MargheritaAmarone, San GiuseppeAmarone, MasiAmarone, Luigi RighettiGatturno Riserva Romeo CabarnetRipasso Valpolicella Progni 35.0033.0035.0070.0090.0060.0055.0044.00 35.0041.00

Southern Italy

Salice, SalentinoLaCryma Christi, Grotta del Sole Wines by the Glass $7.00 WhitesPlacido - ChardonnayMezza Corona - Pinot GrigioFontana Candida - FrascatiMezza Corona - Savignon BlancGlen Ellen - White ZinfandelTurning Leaf - Reisling RedsPrimavera - Montepulciano d'AbruzzoSanta Margherita - MerlotPlacido - Cabernet SauvignonMezza Corona - SyrahCecchi- Chiantihistory

San Marco History

Since opening its doors in September on 1984 chef/owner Nancy and Frank Grimaldi have delighted their guests from everywhere with the vibrant flavors of true Northern Italian cuisine and a devotion to exemplary service. It is no wonder that San Marco has been voted best Italian Restaurant in Western New York and surrounding areas and has received the top honor of 4 stars from the Buffalo Evening News food critic Janice Okun. She wrote passion, dedication, family, devotion to fine Italian cuisine, skill and a chefs keen, culinary instincts are the ingredients responsible for San Marco's happy existence! Frank, who was born in Italy and steeped in Northern Italian cuisine since early childhood, came to Buffalo in 1969 with his parents Alfredo and Palma Grimaldi, both of whom were private chefs for wealthy families in Italy. It did not take Frank long to realize that buffalo could use a true Northern Italian restaurant. Trips to Toronto and New York inspired him to consider that something similar could work in Buffalo.Nancy who was not unfamiliar to the restaurant business, as her mother was a cook, met Frank on the tennis court. Highly improbable, but yes the planets were in perfect alignment. Nancy had cooking skills and Frank had the desire to open a restaurant. Confident they could put out excellent food, the rest is history. They opened their doors on Elmwood Avenue in 1984 and moved to their current location at 2082 Kensington Avenue in 1995. Introducing many new flavors and foods, such as risottos, truffles, bruschetta, cream sauces and game meats, their cuisine eventually caught on. With Frank as the perfect host, and Nancy as the chef, this has made this husband and wife team a success.The restaurant has 3 rooms. A larger dining area, a smaller room, and a wine room that accommodates up to 16 people. It is a small, intimate restaurant that seats about 60 guests.location

come in

and enjoy!

Hours of Operations:Tues - Sun 5:30 PM - 10:00 PMClosed MondaysAddress:2082 Kensington AvenueSnyder, NY 14226(716) 839-5876For reservations, call:839-5876Earth Click on the spinning globe to get directions from your current location ==>photos

Photos of San Marco

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